Beef N Pepper Pizza Recipes

BEEF, PEPPER AND ONION PIZZA

Steps:

• Heat oven to 400°F. Heat large nonstick over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove drippings. Add onion and bell pepper; cook until vegetables are crisp-tender. Remove from skillet with slotted spoon; season with salt and pepper.
• Place pizza crust on baking sheet. Top with beef mixture, then cheese. Bake in 400°F oven 8 to 10 minutes or until cheese is melted.

RICK EASTON'S PIZZA WITH PEPPERS

Steps:

• In a comfortably large, preferably rectangular plastic container, dissolve the yeast into 1 3/4 cups of lukewarm water. Mix in the flour with your hand, squishing it together, just until the flour is absorbed. The dough will be very wet and shaggy. Remove what stuck to your fingers, and mix into the dough. Cover with a lid or plastic wrap, and rest for 20 minutes at room temperature.
• Dissolve the salt in remaining 1/8 cup of water, and mix with your hand into the dough. Don't worry if it doesn't all mix in. Cover with a lid or plastic wrap, and rest for another 20 minutes at room temperature.
• With wet hands, release the dough from the sides of the container. Coat the top of the dough with 1 tablespoon of oil, and make a trifold or letter fold by lifting up the dough one-third of the way through and letting the end drop and fold underneath. Repeat this action on the other side so that the seam is on the bottom. Cover with a lid or plastic wrap, and rest for 1 hour in the refrigerator. Repeat this process two more times. After the third fold, rest the dough in the refrigerator for about 24 hours. Sometime halfway through resting, repeat the trifold with oil one last time.
• If you have a pizza stone, slide it on the lowest rack or on the floor of your oven, and heat oven to 500. Heat for at least 30 minutes and preferably longer before baking. Slice the bell peppers thinly, and sauté, stirring frequently, over medium heat with 2 tablespoons of extra-virgin olive oil and salt until tender, about 15 to 20 minutes.
• Lightly grease an 18-by-13-inch jellyroll pan with olive oil. (A cookie sheet of a similar size makes a good alternative.) Wipe the pan clean with a dry paper towel; it's important not to bake the pizza on too much oil. Flip the dough out onto a floured surface, and gently press out into a rectangle 1/2-to-3/4-inch thick, being careful not to deflate the dough too much. Place one forearm over the dough, and use the other hand to flip the dough over the forearm and then into the pan, leaving the floured side up. Rearrange the dough on the pan, again pressing only lightly.
• Spread the topping evenly across the dough, drizzle generously with oil and bake on the pizza stone (or directly on the bottom of the oven or lowest rack) for 5 minutes. Move the pizza to the middle rack in the oven, and continue to bake for 10 to 15 more minutes or until golden brown.
• Using a bench scraper or metal spatula, scoop under the pizza, and scrape to release it from the pan. This may take some blind faith and a bit of elbow grease. Slide out onto a cutting board, and slice into pieces using a chef's knife, scissors or pizza cutter. Serve immediately or at room temperature, or reheat.
• Rick Easton creates new variations seasonally, and so can you. Some of his current favorites are:
• Bake topped only with extra-virgin olive oil, then, when warm, top with Gorgonzola cheese, sautéed onions, grilled pear, fried sage, salt and pepper.
• Bake with roast puréed pumpkin and fresh mozzarella, then top with walnuts and fresh arugula, olive oil, a light squeeze of lemon juice, salt and pepper.
• Bake with braised leeks and sautéed apples, then top with thinly sliced lonzino (cured pork loin), or other cured meats like dry coppa, bresaola or prosciutto, extra-virgin olive oil, salt and pepper.

BEEF AND PEPPERONI PIZZA

Steps:

• Heat oven to 450°F. Place pizza crust on rack in oven while oven preheats; heat 5 minutes.
• Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef and mushrooms; cook 5 minutes, stirring occasionally, or until beef is thoroughly cooked. Drain.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Remove crust from oven; place on ungreased cookie sheet. Spray crust with cooking spray; spread marinara sauce over crust, leaving 1-inch border. Top with beef mixture, pepperoni and cheese. Sprinkle with pepper flakes.
• Bake 7 to 10 minutes or until crust is golden and cheese is melted. Cut into 8 slices. Serve immediately.

GRILLED BELL PEPPER AND CHEESE PIZZA

Steps:

• Heat coals or gas grill for direct heat. Spread pizza sauce on pizza crust. Sprinkle with mozzarella cheese. Arrange bell pepper, onion and basil on top. Sprinkle with Parmesan cheese.
• Place pizza on sheet of heavy-duty aluminum foil or pizza pan. Cover and grill 4 to 6 inches from medium-low heat 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.

STEAK PIZZA WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 500 degrees, with racks in upper and lower thirds. On a lightly floured surface, roll out 1 dough half into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Repeat with remaining dough half. Bake until crusts are puffed and golden brown, about 14 minutes, piercing large air bubbles with a knife, if necessary, and rotating sheets halfway through.
• Meanwhile, pat steak dry and season with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.
• Thinly slice steak against grain. Top crusts with steak, vegetables, and cheese. Bake pizzas just until cheese is melted, 3 minutes. Sprinkle with parsley before serving.

EASY PHILLY CHEESE STEAK PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a skillet with cooking spray.
• Cook and stir beef sirloin in the prepared skillet over medium heat until browned on the outside and slightly pink in the middle, 3 to 4 minutes. Transfer sirloin to a plate.
• Spray the skillet with butter-flavored cooking spray. Add mushrooms, onion, and green bell pepper; cook and stir until just turning tender, about 5 minutes.
• Roll pizza dough onto a baking sheet and top with American cheese. Spoon mushroom mixture and sirloin over American cheese layer and top with Mexican cheese blend.
• Bake in the preheated oven until cheese is golden brown, 15 to 20 minutes.

BEEF 'N PEPPER PIZZA

Steps:

• Heat oven to 400ºF.
• Brown meat; drain. Stir in 1/4 cup dressing; simmer 5 min. Remove from skillet. Add peppers and remaining dressing to skillet; cook and stir 5 min. or until peppers are crisp-tender.
• Unroll and press dough onto12-inch pizza pan sprayed with cooking spray. Bake 8 min.
• Spread crust with pizza sauce; top with meat, peppers and cheese.
• Bake 10 to 12 min. or until edge of crust is lightly browned and cheese is melted.

ROASTED RED PEPPER PIZZA

Steps:

• Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
• Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
• Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

BELL PEPPER 'PIZZAS' TWO WAYS

Steps:

• Heat oven to 400°F.
• Cover baking sheet with foil; spray with cooking spray. Place peppers, cut sides up, on prepared baking sheet; fill with pizza sauce and cheese.
• Top 2 peppers with pepperoni, then top remaining peppers with tomatoes.
• Bake 10 to 15 min. or until peppers are crisp-tender and cheese is melted.
• Sprinkle basil over tomato-topped peppers.

BASIC BEEF PIZZA

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add salt, celery salt and pepper; set aside. On a floured surface, roll dough into a 13-in. circle. Press onto the bottom and up the sides of a greased 12-in. pizza pan. Spread sauce over crust to within 1/2 in. of edge. Top with cheese and beef mixture. Bake at 350° for 20-25 minutes or until crust is golden and cheese is melted.

DEEP-DISH BEEF 'N' BEAN TACO PIZZA

Steps:

• Preheat oven to 400°. Combine 2-1/2 cups flour, cornmeal, salt and yeast. In another bowl, combine 1-1/4 cups warm water and honey. Gradually add dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Do not knead. Cover; let rest 20 minutes. , Meanwhile, in a small skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink; drain. Add taco seasoning and remaining water. Cook and stir until thickened, about 2 minutes. , Press dough to fit a greased 13x9-in. baking pan. Combine beans and taco sauce; spread over dough. Top with beef mixture and cheese. Bake on a lower oven rack until crust is golden and cheese is melted, 15-18 minutes. Let stand 5 minutes. If desired, serve with optional toppings.

WHOLE WHEAT BEEF 'N' PEPPER PIZZA

Steps:

• Preheat oven to 425 degrees. Spray 13 by 9 by 2-inch glass baking dish with nonstick cooking spray and set aside. In bowl combine flour, milk, eggs (or substitute), oregano and 1/2 teaspoon salt and beat until smooth; pour into sprayed dish and sprinkle evenly with beef, vegetables, pepper, red pepper flakes and remaining salt. Bake for 20 minutes; top pizza with pizza sauce, sprinkle with cheese and any additional toppings you'd like and bake until cheese is melted and crust browned, 10 to 15 minutes.